Copper Common replaced the much loved pan-Asian eatery Plum Alley in early 2014. Gone are the myriad of twinkling lamps and soft wood effects; in their place a more upscale restrained design with a dash of European class.
Copper Common is first and foremost a bar, as such you better be 21 to enter. This hip destination is equally perfect for an after work drink, late night nightcap or evening long hangout. Coming from the Copper Onion team, you also know the food is going to be a step above the regular wings and rings too.
Copper Common August 2023 menu
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Copper Common August 2023 menu – foodCopper Common August 2023 menu – cocktails, beerCopper Common August 2023 menu – natural winesCopper Common August 2023 menu – natural wines continuedCopper Common August 2023 menu – sweets
Copper Common January 2023 menu
Copper Common January 2023 menu – foodCopper Common January 2023 menu – wine, beerCopper Common January 2023 menu – cocktailsCopper Common January 2023 menu – Sunday aperitivi night specials
Copper Common August 2022 menu
Copper Common August 2022 menu
Copper Common June 2022 menu
Copper Common June 2022 menu
Copper Common March 2022 menu
The following Copper Common menu is dated March 2022:
Copper Common – food menuCopper Common – natural winesCopper Common – cocktails
What else should I know about Copper Commo
Cuisine: Elevated bar food Don’t miss: Creative cocktails Reservations: No Parking: No, use nearby parking structure Alcohol: Full bar Service and atmosphere: Upscale, bar and waiter service
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.
